I was disappointed to see his repeating the often-stated layman's misconception that only one percent of the population, those with celiac disease, is affected severely by the protein gluten which occurs naturally in some grains and may be an additive in innumerable foods and products.

It is easy to overlook the proven fact that great numbers of people are allergic or have a sensitivity to wheat and other gluten foods, as little has been written on this subject until recently.

I refer to the best-seller "Wheat Belly" by William B. Davis and the best-seller "Grain Brain" by David Perlmutter. They assert with scientific documentation that there are many more people with celiac disease and even more who have been diagnosed with an allergy or sensitivity to gluten and are severely affected.

Sixty-four years ago I was diagnosed with an allergy to wheat (also beef, milk and eggs) after having the "scratch test" for allergies administered. I responded with laughing, wondering how I would be able to continue cooking. Deciding it was impossible for me to give up my biscuits and other items, I attributed my gastrointestinal distress after eating bread to the stress of a too-heavy client workload, eating too fast, too late, etc.

However, years later, when my physician diagnosed severe indigestion and prescribed medication which did not help and caused painful side effects, I faced my fate and gave up wheat.

I learned to cook and bake with other gluten-free flours such as rice, quinoa, almond, flaxseed and others. I incidentally lost weight and became instantly symptom-free.

I urge Mr. Finch and readers to add the scientific information from the above-mentioned books to his renowned knowledge of the garden.

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